Brinjal Pulin Curry

Brinjal Pulin Curry

I had some long purple brinjals with me and I was wondering what to make. I thought of making Brinjal/VazhuthanangaTheeyal but didn’t want to dry roast coconut and masala powders. Then, I thought of making something with Brinjal and Tamarind like a Pulin Curry. I added some jaggery for giving it a sweet touch. It was an experiment from my side and luckily it turned out good and it tasted somewhat like Vatha Kozhambu (according to my husband).

Well I don’t have a name for this curry as it is an experiment. So here is my recipe for Brinjal Pulin Curry or Brinjal Puli Curry or whatever 🙂

Brinjal Puli Curry

Ingredients

Brinjal (diced into medium pieces) – 2 long

Sliced Onions – 1

Chopped Tomatoes – 1 medium

Turmeric Powder – A pinch

Sambar Powder – 1 tbsp

Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Tamarind Paste – 1 tbsp (You can use fresh tamarind instead)

Grated Jaggery/Sharkkara -2 tbsp

Water – 2-3 cups

Salt – to taste

For Seasoning

Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Diced Shallots – 6

Curry Leaves – A sprig

Preparation Method

Dice the brinjals into medium sized pieces and put it in salt water.

Take a gooseberry sized tamarind piece/ vaalan puli, dissolve it in hot water and extract the juice. Alternatively you can use ready made tamarind paste.